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–+ servings

Rosemary Lemon Bars

4.70 from 20 votes
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Prep Time 40 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 15 bars

Ingredients
  

Crust

  • 1 cup Salted Butter
  • ½ cup sugar
  • 2 cup flour
  • ¼ teaspoon salt
  • 2 teaspoon vanilla extract

Filling

  • 2 ½ cup sugar
  • 6 tablespoon flour
  • 6 eggs
  • 6 egg yolks
  • 1 cup lemon juice ( about 8-9 lemons)
  • zest from 3 lemons
  • 3 tablespoon rosemary

Instructions
 

Crust

  • In the bowl of a stand mixer, put all of your ingredients and mix until combined. Your crust should be the consistency of sand.
  • In a 9x13 inch pan, place a sheet of parchment paper. Then place your crust mixture in the pan. Press your mixture down into the pan.
  • Bake your crust at 325 for 20 minutes.
  • Let cool.

Filling

  • In a food processor, blend together your sugar, lemon zest and rosemary.
  • In a large bowl whisk together your sugar mixture, flour, eggs, yolks, and lemon juice.
  • Strain your mixture about 4 times, until all of the chunks of rosemary are out and your mixture is completely smooth. Your rosemary should look like specks of finely ground pepper and nothing bigger than that. Otherwise strain again. You will be removing most of the rosemary but that is ok.
  • Pour the strained mixture on top of your crust. Bake at 325 for 35-40 minutes or until the center is no longer jiggly.
  • Let cool at room temperature for 1 hour. Then cool in the fridge for 4 plus hours.
  • Top with powdered sugar and enjoy!
Keyword lemon bars with a shortbread crust
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